茶叶中有机酸对茶品质的影响及其检测方法研究进展  

Research Progress on the Effect of Organic Acids on Tea Quality and Their Detection Methods in Tea

作　　者：周宇飞[1] 徐帅 杨益欢 曾鸿哲 禹利君[1,2] ZHOU Yufei;XU Shuai;YANG Yihuan;ZENG Hongzhe;YU Lijun(Key Laboratory of Tea Science of Ministry of Education,National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,Changsha 410128,China;Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients,Changsha 410128,China)

机构地区：[1]湖南农业大学茶学教育部重点实验室,国家植物功能成分利用工程技术研究中心,湖南农业大学,湖南长沙410128 [2]植物功能成分利用省部共建协同创新中心,湖南长沙410128

出　　处：《食品科技》2021年第5期254-259,共6页Food Science and Technology

基　　金：湖南省科技厅重点研发计划项目(2017NK2180);湖南省研究生科研创新项目(CX2018B423)。

摘　　要：茶叶中有机酸约占茶叶干物质总量的3%,是茶叶品质的重要组成部分。文章综述了近年来国内外茶叶中有机酸研究现状,重点介绍了茶叶中有机酸对茶品质的影响、茶叶中有机酸的检测方法,并探讨了其基本原理及其优缺点。旨在为今后茶叶中有机酸检测方法的优化选择提供参考。The kinds of organic acids in tea are quite a lot,which are about 3% of the total dry tea matter.Organic acid,as an important part of tea quality and composition,has always been a hot issue in research.However,there is no unified standard for the detection of organic acid in tea at home and abroad at present.This paper reviews the detection methods of organic acids in tea at home and abroad in the past 10 years and systematically discusses the basic principles,advantages and disadvantages of these methods.The effect of organic acids on the quality of tea and the research progress of its efficacy is also described in order to provide a theoretical basis for the research of organic acids in tea.

关 键 词：茶叶 有机酸 品质 检测方法 

分 类 号：TS272.7[农业科学—茶叶生产加工]